Cookstr.com

Figs and Prosciutto

This image courtesy of Joseph DeLeo

One of the greatest first courses in summertime—ideally enjoyed on a shaded patio—is a plate of ripe, never-refrigerated figs, halved or quartered, cloaked with prosciutto di Parma, and finished with a few torn mint leaves and a generous drizzle of fruity olive oil, to be sopped up with some crusty bread.

To Drink: A lively, fresh white wine such as Arneis (Cerrito)

Serves6

CostModerate

Easy

Total Timeunder 15 minutes

OccasionBuffet, Casual Dinner Party, Cooking for a date

Recipe Courseantipasto/mezze, appetizer, hors d'oeuvre

Dietary Considerationegg-free, lactose-free, peanut free, soy free, tree nut free

Five Ingredients or LessYes

Mealbrunch, dinner, lunch

Taste and Texturecrunchy, fruity, herby, light, meaty, sweet

Type of Dishfruit

Ingredients

  • 8 slices prosciutto di Parma, each sliced lengthwise into 3 strips
  • 12 ripe figs, halved lengthwise
  • A few mint leaves
  • Extra virgin olive oil
  • 1 loaf crusty bread

Instructions

  1. Loosely wrap a piece of prosciutto around each fig half and arrange on a platter. Tear a few mint leaves over the top and drizzle with olive oil. Serve with crusty bread.

YOUR RECENTLY VIEWED RECIPES

Reviews

I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
OR
Sign In using Email and Password